Getting queries from some bachelor friends wanting me to post on some cooking fundamentals :) so figured might as well use the time in between actual recipe posts to start this series for those that have newly entered the cooking arena . You can look for the label 'how to' on the right side of the blog to keep checking the posts in this series. Starting with the basics on how to cook rice...something that even I took long to figure out. Well there are three ways to cook rice
1. In a pressure cooker
2. In a pan
3. In a pan with the extra water drained away (used for chinese/biryani etc..where the rice is cooked separately and needs to be mixed with other stuff) This method also supposedly drains the starch away and makes rice less fattening but I personally feel some of the taste is also drained away :)
For all three ways, wash and soak the rice for ten minutes in water. Discard this water and then fill your vessel as per the method you are using..
1. For pressure cooker, add water 1.5 times the rice quantity (before soaking) So for 1 cup rice use 1.5 cups water and so on. Add the soaked rice to the water,salt as per taste and cover the lid of the cooker. Place on high and after one whistle, reduce to sim for 5-6 minutes. Turn off the gas and wait for the whistle to release the steam on its own before opening the cooker.
2. If making in a pan add water 2 times the rice quantity and bring to a boil . When the water is boiling add the rice and cover with a lid ,reduce the gas to a sim. Leave the lid very very slightly open so that the water does not boil out. After the water has dried up (time depends on the amount of water and rice..roughly 7-8 minutes for 1 cup rice) , shut the lid tight and turn off the gas. You can add some wight on the the lid so that the steam is not released. After 10 minutes you can take off the lid when the rice would have fully cooked in the steam.
3.This is the easiest method. Add the rice and 3.5 -4 times the water. When boiling add the rice and keep the flame on medium high. When the rice grains look cooked ,check with a single grain to see if it is cooked , should be almost cooked and not feel grainy at all. Turn off the gas and drain all the extra water with the rice in a sieve. Put the drained rice back in the pan and cover with the lid for 3-4 minutes and it's ready to eat..
No photos to show for this recipe :))))
1. In a pressure cooker
2. In a pan
3. In a pan with the extra water drained away (used for chinese/biryani etc..where the rice is cooked separately and needs to be mixed with other stuff) This method also supposedly drains the starch away and makes rice less fattening but I personally feel some of the taste is also drained away :)
For all three ways, wash and soak the rice for ten minutes in water. Discard this water and then fill your vessel as per the method you are using..
1. For pressure cooker, add water 1.5 times the rice quantity (before soaking) So for 1 cup rice use 1.5 cups water and so on. Add the soaked rice to the water,salt as per taste and cover the lid of the cooker. Place on high and after one whistle, reduce to sim for 5-6 minutes. Turn off the gas and wait for the whistle to release the steam on its own before opening the cooker.
2. If making in a pan add water 2 times the rice quantity and bring to a boil . When the water is boiling add the rice and cover with a lid ,reduce the gas to a sim. Leave the lid very very slightly open so that the water does not boil out. After the water has dried up (time depends on the amount of water and rice..roughly 7-8 minutes for 1 cup rice) , shut the lid tight and turn off the gas. You can add some wight on the the lid so that the steam is not released. After 10 minutes you can take off the lid when the rice would have fully cooked in the steam.
3.This is the easiest method. Add the rice and 3.5 -4 times the water. When boiling add the rice and keep the flame on medium high. When the rice grains look cooked ,check with a single grain to see if it is cooked , should be almost cooked and not feel grainy at all. Turn off the gas and drain all the extra water with the rice in a sieve. Put the drained rice back in the pan and cover with the lid for 3-4 minutes and it's ready to eat..
No photos to show for this recipe :))))
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